Lamb Korma

Name: Lamb Korma
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g lamb shoulder, diced; 200ml full fat yoghurt; 200ml double cream; 80g cashews, soaked and blended with water to a paste; 2 large onions, thinly sliced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 6 cardamom pods; 1 cinnamon stick; 4 cloves; 2 tsp ground coriander; 1 tsp garam masala; 1 tsp turmeric; 4 tbsp ghee; saffron and rose water to finish

A Mughal-era royal curry — tender lamb in a mild, fragrant sauce of yoghurt, cream and ground nuts. Frying the onions in ghee until genuinely deep golden, a full 25 minutes, is the single step that builds this korma's rich, sweet foundation — there's no shortcut for it.

Total time

105 min

Prep

30 min

Cook

75 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

800glamb shoulder, diced

200mlfull fat yoghurt

200mldouble cream

80gcashews, soaked and blended with water to a paste

2large onions, thinly sliced

4 clovesgarlic, minced

2cmfresh ginger, minced

6cardamom pods

1cinnamon stick

4cloves

2 tspground coriander

1 tspgaram masala

1 tspturmeric

4 tbspghee

saffron and rose waterto finish

Instructions

Fry onions in ghee until very deep golden — this takes 25 minutes and is essential.

Add garlic and ginger, cook 2 minutes.

Add whole spices and ground spices, cook 2 minutes.

Add lamb and brown well.

Add yoghurt a spoonful at a time, stirring constantly.

Add cashew paste and 200ml water, cover and cook 45 minutes.

Add cream and simmer 15 minutes.

Finish with a pinch of saffron and a few drops of rose water.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1260

Protein

61.9g

Fat

94.7g

Carbs

51.9g

Fiber

17.9g

Sodium

244mg

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